• 1 large bunch fresh basil, preferably with the smallest possible leaves
• 2 cups canned Italian plum tomatoes, seeded, drained and coarsely chopped
• 5 large cloves garlic, peeled and chopped fine
• 1/3 cup olive oil, more if desired
• Salt
• Freshly ground pepper
• 1 pound spaghettini (thin spaghetti)

1. Pull off all the basil leaves from the stalks, rinse briefly in cold water & roughly chop them. The yield should be about 1 1/2—2 cups.
2. Put the chopped basil, tomatoes, garlic, olive oil, 1 teaspoon salt, and pepper in an uncovered saucepan and cook over medium-high heat for 15 minutes.
3. Taste and correct for salt.
4. Drop the spaghettini in 4 quarts of boiling, salted water.
5. Since thin spaghettini cooks very rapidly, begin testing them early for doneness. They should be truly al dente, very firm to the bite.
6. Drain the spaghetti in a large colander, make sure you drain it well.
7. Transfer quickly to a large bowl.
8. Add the sauce, mixing it thoroughly into the spaghettini.

   You may, if you wish, add a few drops of raw olive oil.

   Serve immediately.